LENTILS WITH ZUCCHINI AND RICE

Lentils with Zucchini and Rice image

Husband-approved vegetarian fare with zucchini and lentils!

Provided by Bex

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

4 cups water
1 cup dry lentils
½ cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

Steps:

Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g